Can stainless steel go in the oven?

Stainless steel is one of the best materials for use in cooking because of its versatility for a wide range of cooking methods without damage. However, what about baking? If you’re wondering whether is it safe to use stainless steel cookware in the oven, scroll down for the question!

Can stainless steel go in the oven?

The answer is yes. Stainless steel utensils are oven-safe. Stainless steel is an excellent material for baking because it is safe to use, can withstand high temperatures (up to 500°F) without being damaged, and distributes heat evenly. 

Practically, things that are not made of metal are not suitable for use in an oven. Because the melting point of some materials, such as plastic, is relatively low; they will melt if you put them at a high temperature in an oven. On the other hand, stainless steel is typically made up of a number of elements, such as silicon, nickel, chromium, and manganese, besides a small quantity of nitrogen and carbon. Therefore, it is a kind of metal alloy. The mental qualities have a high melting point, so stainless steel can be used in ovens without any risks.

What temperature can you put stainless steel in the oven? 

It is recommended that the right temperature when using the oven is maintained at or below 500°F. Stainless steel is a great material because it is able to withstand high temperatures. But always remember that you should keep your stainless steel cookware away from extremely high temperatures

If you cook with overheating for a long time, the heat will not be evenly distributed in your pan. It can lead to some damage to occur because of overheating the metal in this way. For example, the metal could bend or even break under pressure to the point of overheating when it becomes too hot. Fortunately, when baking, the typical temperature ranges between 375 – 400°F; so it is not a problem. 

How do I know if my pan is oven safe? 

There are some points to determine whether or not your pan is of great quality for a safe oven:

  • The oven-sharped pan should be made of cast iron, aluminum, copper, ceramic, or stainless steel. If your pan is constructed of a material not listed above, it may be unsafe to use in the oven. 
  • Check a sign indicating that it is safe to use in the oven on the external bottom base, the handle, or the box of the pan you buy. 
  • Choose the pan made from 18/10 stainless steel or has 304 or 400-grade stainless steel for excellent resistance. 
  • Do not choose one non-stick property; typically, it can only withstand about 350°F and is easily damaged by placing it in the oven. 
  • Choose the pan that has a phenolic knob. Avoid using a pan with plastic lids because it may quickly melt at a high temperature. 

Which material should not be used in the oven? 

If you want to use a pan made of stainless steel in your oven, you should avoid choosing ones that do not have wooden or plastic handles. Both of these materials have a low melting point, for high temperatures, the handle made of these components may burn and destroy. This can lead to risks associated with reacting with your food or adding toxic chemicals. 

The silicone handle is one of the things you should consider because it can withstand temperatures up to 428°F. In a similar way, looking for a plastic handle, an acceptable material to use, it can withstand temperatures less than 350°F. Similarly, maintain a temperature that is lower than 400 degrees Fahrenheit for a handle made of silicone. 

How do you bake stainless steel?

For using cookware made of stainless steel, there are some essential recommendations you can follow:

  • As mentioned above, stainless steel can not withstand too high temperatures, you should keep an oven below 500°F. 375 – 400°F is the ideal temperature for baking.
  • Because food will stick to the surface of stainless steel when it is exposed to cold temperatures; it’s recommended to preheat your stainless-steel cookware before baking. But remember not to put the pan without the food in the oven for too long when preheating. Two minutes is the ideal time to warm it up over medium heat. 
  • Using butter or oil instead of cooking sprays. It has ingredients such as emulsifiers, fuels, and compounds that prevent foaming. Particularly, emulsifiers will stick to the bottom of the pan and produce a sticky layer. 
  • You need to protect your hands by wearing padded gloves or covering the handle in a thick rag when lifting a pot or pan out of the oven. If not, your bare hands will have serious wounds for sure. 
  • You should never put stainless steel cookware that has been just used under cold water. The combination of warmth and cold might lead to its being damaged in some way. Therefore, wait until it cooled off before washing it under water. 

Is aluminum or stainless steel better for baking?

Aluminum is a great heat conductor that is helpful in moving the heat from the oven to the food. But when compared with stainless steel for baking; it’s not the best choice. The chart below will give you an overall comparison of aluminum to stainless steel cookware:

CriteriaAluminumStainless steel 
DurabilityLess durable.More durable.
Oven safetyEndures up to 500°F.Endures up to 450°F.
Heat retentionQuickly, retain heat for a shorter time.Slowly, retain heat for an extended period.
Health concernsCan react with acidic foods. Safety because of its inert properties.
CostInexpensive.More expensive.

In the bottom, you can safely use stainless steel in the oven, as long as it is made of high-quality steel and baked at the right temperatures. Hopefully, the information above can be helpful for you! Thanks for reading!

Leave a Reply

Your email address will not be published. Required fields are marked *